After a long day at the office the last thing I wanted to do was put effort into making dinner. I also didn’t want to get takeout again, because neither my waistline, nor my wallet wanted to deal with the repercussions of my laziness.
I opted for a dinner quickie – soup and salad. By soup, I mean the kind I don’t have to make. I know popping the top off a can of soup doesn’t sound like the healthiest of options, but it was Amy’s Organic Lentil Vegetable Soup! And it was low sodium. Win-Win!
I had just recently purchased my weight in cherry tomatoes. I had a bag of frozen corn kernels that have been chillin’ in the back of my freezer for a bit. I let these be my lazy salad inspiration.
Tomato Corn Salad
Serves one. Less than 5 minutes to prepare.
- Handful of cherry tomatoes, yellow
- 1/2 Handful of grape tomatoes, red
- 1/4 cup of corn kernels, frozen
- Sea Salt, to taste
- Black Pepper, to taste
- Keep frozen corn kernels in the measuring cup. Add enough cold water to cover. Set aside.
- Halve the tomatoes.
- Add thawed corn to tomatoes.
- Salt, pepper, and stir.
This salad also tastes really good with thinly sliced red onions or shallots and a squeeze of lemon or lime.